5 from 63 votes
Easy Homemade Focaccia
This Easy Homemade Focaccia recipe uses active yeast, warm water, sugar, all-purpose flour, salt, and olive oil to create a soft, pliable dough with a crispy crust topped with coarse finishing salt. The dough is slowly proofed overnight in the fridge, which develops flavor and texture. The shaped dough is baked until golden with characteristic dimples and a light olive oil sheen, offering a fragrant, slightly chewy bread perfect for serving with meals or as a snack.
Prep Time
10 mins
Cook Time
25 mins
Additional Time
12 hrs
Total Time
12 hrs 35 mins
Servings:
20
pieces
Calories:
132 kcal
Course:
Appetizer, Bread
Cuisine:
Italian
Ingredients
- 2 1/4 teaspoon active yeast 9 g
- 1 3/4 cups water warm
- 1 tablespoon sugar 14 g
- 4 cups all-purpose flour 515 g
- 1 teaspoon salt fine ground
- 6 tablespoons olive oil divided
- 2-3 teaspoons coarse finishing salt
Instructions
- Activate Yeast: Add warm water and sugar to the bowl of a stand mixer and give a quick whisk to dissolve the sugar. Sprinkle the yeast on top and let sit to activate, about 5-10 minutes. The yeast will be activated when it starts to foam.
- Create Dough: Measure out flour, add salt, and mix. Add half of the flour and with the dough hook attachment, mix on medium. Add the second half of the dough and continue to mix until a sticky dough is formed.
- Slow Proof: Add 2 tablespoons to a very large bowl (that will fit in your fridge) and add dough to the bowl. Turn dough in oil. Cover and store in the fridge overnight or for at least 8 hrs.
- Second Rise: Add 2 tablespoons of oil to a rimmed baking sheet. Once the dough has at least doubled in size, add dough to the baking sheet. It should be soft and pliable. Stretch to fill the baking sheet, or into desired shape. Gently cover with a clean linen kitchen towel. Add a little oil to the top of the dough if the towel rests right on the dough. Let rise for another 60-90 minutes.
- Preheat Oven: Preheat Oven to 375 degrees F.
- Dimple, Oil, and Salt: Once the dough has risen, add a little oil to your fingers, and using both hands, gently press your fingers into the top of the dough to dimple the dough in even rows down the length of the dough. Use a pastry brush to brush with final 2 tablespoons of oil and sprinkle with coarse salt.
- Bake: Bake for 25-30 minutes, until golden brown.
- Cool: Remove from oven and transfer to cooling rack. Enjoy warm!
Cup of Yum
Notes
- Store fresh focaccia at room temperature in an airtight container for up to a few days to maintain softness.
- To freeze, cool focaccia completely, slice, flash freeze on a baking sheet, then wrap slices individually and store in freezer bags for up to one month.
- Reheat frozen slices by defrosting at room temperature, then baking at 375°F for 6–8 minutes, or microwave wrapped in a damp paper towel for 20-30 seconds.
- If mixing by hand, activate yeast in warm water and sugar, mix flour and salt separately, then combine and stir with a wooden spoon until a sticky dough forms.
- Customize the dough with dried herbs like rosemary or fresh garlic, or finish with garlic butter before baking for added flavor.
Nutrition Information
Calories
132kcal
(7%)
Carbohydrates
20g
(7%)
Protein
3g
(6%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Sodium
351mg
(15%)
Potassium
30mg
(1%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin C
0.001mg
(0%)
Calcium
5mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 20 pieces
Amount Per Serving
Calories 132
% Daily Value*
| Calories | 132kcal | 7% |
| Carbohydrates | 20g | 7% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 351mg | 15% |
| Potassium | 30mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin C | 0.001mg | 0% |
| Calcium | 5mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.